Cooked any good Groundhog lately?
| February 2, 2012 | Posted by Wendy Perry under things made with NC goodies, things that clucked, gobbled, quacked or chirped, things that mooed, things that scampered, things that squealed |
To celebrate the day, the lazy blogger is sharing this annual post! Seems old Phil decided this morning that we’re in for 6 more weeks of winter, but if it’s 6 more weeks of THIS winter… I’ll take it!!
So, what exactly IS a groundhog? As I researched to see exactly what they are, I learned that they are also ‘woodchucks’ (huh?) or ground beavers! Oh great, that tells me a lot. I’m not sure, but I don’t think we have this particular specie of hog in my vicinity here in central North Carolina. We have hogs with snouts and hogs with tailpipes, but pretty sure no ‘ground’ hogs. However, I’ve been known to be wrong so somebody correct if that be the case. This is a really good pie. I have made it, just was fresh out of ground hog, so I used ‘regular’ hog instead. I hope you will give it a try… with good old NC Sweet Potatoes and some good local pork
That whole shadow thing has always confused me… as I already have brain overload and remembering this is not of vital importance so I never saw fit to ‘file’ this up there. If he (or she?) sees a shadow, which is it? More winter or less? And best I remember, predictions of weeks of future weather offered up by a ground beaver is about as accurate as our local weather folks when they say those proverbial words… “we’re on the line and don’t think there will be significant accumulation,” only to wake up to a FOOT of snow!
So since groundhogs aren’t worth much when it comes to weather forecasting, I wondered if they may, perhaps, be edible. Always one to explore new culinary adventures, a-googling I went! Turns out, this hog is dark meat, similar to squirrel or rabbit. Now I haven’t cooked either one of those lately either… so I dig deeper. If you get yourself a hog that’s been hibernating, you are gonna need to remove the layer of fat that has piled up under the skin… and while in there, you’ll need to yank out their ‘stinky’ glands. If your hog is a senior citizen, parboiling is going to be necessary before cook’n. (Apparently inspecting the hog’s teeth will give clues as to age, but unless you’re a wildlife dentist, I’m not sure how to know this!).
So, since PIE is on top of all the 2011 trend Lists as ‘hot stuff’ this year, I salute thee, Pie… Groundhog Pie! If you have a favorite Groundhog recipe, do tell… and share it! And MY prediction… Sunny Skies ahead for all… whether you’re east, west, north or south of me… especially to my friends in the midst of Snowpocolypse this week… better y’all than me!
Southwestern Groundhog Shepherd’s Pie with Sweet Tater Topping
TOPPING:
- 3 large sweet potatoes, cooked and mashed
- 1 c. milk
- 1 chipotle in adobo sauce, coarsely chopped (more if you like it hotter)
- 1 T. adobo sauce
- 1 heaping t. coarse salt
FILLING:
- About 2 lbs. lean ground groundhog
(if you must, you can sub ground beef, turkey, pork, chicken) - 1 large sweet onion, medium chopped
- 3 T. garlic oil, divided
- 1-14 oz. can Mexi-Corn, drained*
- 2-10 oz. cans Rotel Tomatoes with chilies
- 2 t. chili powder
- 1 t. cumin
- 1 t. oregano
- 2 c. grated Monterey Jack Cheese, divided
- Cilantro
Preheat oven to 375°.
TOPPING:
Combine (cooked) mashed potatoes, milk, chipotle pepper, adobo sauce and salt. Mix well; set aside.
PIE FILLING:
In oven-safe skillet or small roasting pan, brown ground groundhog and onion in 2 T. garlic oil; drain and set aside. Add remaining T. of garlic oil and add corn, stirring several minutes to lightly toast corn. Stir in tomatoes, chili powder, cumin and oregano. Cook until hot and well-blended and juices reduce. Remove from heat and mix in meat and onion mixture. Add 1 ½ c. cheese into mixture. Top with sweet potato mixture, spreading to edges. Sprinkle topping with remaining ½ c. cheese. Bake in 375° oven for 25-30 minutes until hot and bubbly.
Garnish with chopped fresh cilantro! Serve with side of black beans topped with a dollop of sour cream.
* Put corn juice into your freezer soup pot…more on that to come!
Counting blessings ~ what we take for granted…
| December 30, 2011 | Aunt Dee Dee's Apron Strings, Cook'n 101 with Ms. Wendy, Home Economics, Mindless Mutterings from the Teacher's Lounge, things for dessert |
collards + cabbage + frost = “cabbards” time…. with Crispy Cornbread Cookies, Molasses Bacon Butter & Pot Likker
“Traditional Southern Thanksgiving Favs…with a Twist”
“throw cook” what ‘cha got ~ It’s Fall Y’all Clam Chowder
| September 22, 2011 | Mindless Mutterings from the Teacher's Lounge, stuff in BIG POTS, things for spoon'n, things made with NC goodies, things that swam, wendy's own signature recipes |
OINKERS Biscuits Recipe… a little south in YOUR mouth Barbecue Sandwich Biscuit Bites with BBQ Gravy Dip
| September 21, 2011 | Posted by Wendy Perry under Contest Creations, horsey dervies, things for spoon'n, things made with NC goodies, things that clucked, gobbled, quacked or chirped, things that squealed, wendy's own signature recipes |
Oinkers!! …“South In Your Mouth” skillet Barbecue Drop Biscuits
with BBQ Gravy Dip ©Wendy L. Perry, Inc.
(feel free to publish and share with credit please)
OINKERS... Best Southern Biscuit Winning Recipe
Recipe By: Wendy Perry
Yield: About 4 dozen snack-size biscuits.
For the whole Biscuit Day story… scroll on down below this post!
It’s tailgate time, and all across America, particularly around the south, that means it’s time to EAT…BARBECUE! Stadium parking lots are bustling with football fanatics who need tasty, yet quick and easy treats for themselves and guests. BBQ restaurants thrive and the long lines of “tailgate traffic” waiting for drive-through BBQ has already begun. BUT, if you swing by your local BBQ establishment the day or two before game day, you can toss these biscuits up faster than you can sit in that line on your way to the game… and grin as you zip on past those folks on your way to your pigskin party! Oinkers! are the perfect nibbler to pair with your favorite cold beverage and much easier to juggle than a sandwich, not to mention way more fun to eat. These are great warm or at room temp too… (just be sure to throw in your cooler during game time for safe post-game bites, IF you have any left.) Instead of messy BBQ sandwiches, surprise your tailgaters with these tasty alternatives… with bread, bbq, slaw and sauce IN the biscuit bite…with some BBQ Dip’n Gravy on the side! Great for skillet camping too! Happy Fall Y’all… and GO (insert fav Team here)!
OINKERS
Biscuit Ingredients
2 cups NC’s Midstate Mills Southern Biscuit® Formula L Biscuit Mix
1/2 cup buttermilk
1/4 cup vinegar based BBQ Sauce (eastern NC Style)
1 teasppon crushed red pepper (or to taste)
1 Tablespoon sugar
1 pinch salt
few dashes black pepper
few shakes hot sauce (NC’s Texas Pete preferred)
1 1/4 cups firmly packed eastern NC barbecue, snipped with scissors if in big pieces
2/3 cups chopped slaw (yours or purchased)
BBQ Gravy Ingredients
1 bottle of your favorite vinegar based BBQ Sauce
1 Tablespoon brown sugar (if using a BBQ sauce that has no sweetener)
To make BISCUITS:
Preheat oven to 425. Place cast iron skillet into oven to preheat.
In mixing bowl, combine all biscuit ingredients. Gently fold mixture until blended. Drop by heaping teaspoon size mounds onto hot greased cast-iron skillet. Mounds should be near, but not touching each other. Quickly place skillet back into oven. Bake about 9 minutes until tops are lightly browned.
To make GRAVY:
Pour 1 bottle of your favorite vinegar based BBQ sauce into heavy-bottomed saucepan. Bring to a boil; reduce to rolling simmer and continue cooking until reduced into thick sauce. Or, use your own recipe and reduce as well. If you use a sauce with little to no sweetener in the ingredients, add about 1 tablespoon per bottle (or per 1-2 cups of sauce) of any one of the following:
- Honey
- Brown sugar
- Molasses
Serve biscuits, warm or at room temp, with BBQ Gravy in bowl for dip’n!
©Wendy L. Perry, Inc. (feel free to publish and share with credit please
For printable recipe, click here!
THE non-baker ‘cued up 1st Place in “Best Southern Biscuit®” Contest
| September 19, 2011 | Posted by Wendy Perry under Contest Creations, Mindless Mutterings from the Teacher's Lounge, things for spoon'n, things that squealed, wendy's own signature recipes |
1st Place Biscuits - Midstate Mills "Best Southern Biscuit" Recipe Contest *OINKERS!* Barbecue Biscuit Bites with BBQ Gravy Dip
The world’s slowest blogger and quintessential non-baker took home 1st Place last week in the 1st Annual “Best Southern Biscuit®” Contest at the 2nd Annual Midstate Mills Biscuit Day over in Newton, NC! Come along and experience the day, the WHOLE day… in this Culinary Adventurist’s “Southern Biscuit Day” journey. This is a story about biscuits, yet so much more… living a delicious life with obsessed old foodie friends… sharing food, fellowship and culinary history with new ones… making new culinary memories with all those folks… and being blessed enough to live another day to tell about it to folks like you here reading this tale. Fix yourself a jar of sweet tea and come on along…
Wendy & Jody tour the mill…
My friend Jody Currin of Mrs. Picky’s Biskits and Marmalades (and 3rd place winner of this year’s International Biscuit Festival) and I never miss a beat when we set out on our next adventure… and we weren’t about to disturb that trend on this trek…we meet the most interesting folk along our way at the backroads junktique and antique stores we swerve into! And we see some of the dangdest things… I just have to share this quick sighting here before moving on to biscuits… because in all my galavanting, NEVER have I seen a drive-up window at a hoochie coochie lingerie establishment, until now… and even though it was dark-thirty when we left our hotel and headed to Biscuit Day (just 9 miles away because we were both so giddy and ‘cited to go there and because Jody beds down at 8pm and is up by 4am!), I insisted Jody stop the truck so as to photograph this unusual phenomenon! Turns out the fellow at the hotel desk was intrigued as well to see the installation of a drive up window when they all knew there at the hotel what kind of store was soon to open… so in Hickory, NC, one can peruse the online store of this here place, order… and just drive up…never needing to grace the inside of said store!
Now don’t that just beat all??? And here’s proof…
Hoochie Coochie Drive Thru Window!
So…on to BISCUITS!
Downtown Newton, NC 
was all aflutter as folks from Midstate Mills were busy sharing their biscuits with town folk and others like us who made the pilgrimage… to b.i.s.c.u.i.t.s. 
~ Lotsa Midstate Mills biscuits… these filled with Neese’s Country Sausage! About 1600 biscuits were devoured and on hand to fill them were folks from Neese’s… and that cute and bubbly Andrea Neese you see in their TV commercials… and also a sister Home Economist!
Andrea and her folks were cook’n up sausage, liver mush (that went first!) and bacon as the perfect fill’n for all those biscuits! 
Sooooo…
as Midstate Mills Baking Expert Belinda Ellis started talking about all the entries and announced 3rd, then 2nd place winners, she started hinting around at the winning recipe… said that at first glance of the recipe and ingredients, she thought them to be rather odd… and quite frankly, didn’t look very appealing. BUT, having made them and other recipe entries for her panel of chefs and foodies to try, my “OINKERS” quickly disappeared and they asked her to make MORE! When she started saying that this recipe included chopped barbecue, slaw and Eastern NC vinegar-based BBQ sauce in their Southern Biscuit Formula L mix,
Wendy with Belinda Ellis, Midstate Mills Baking Expert and big old PRIZE!
I turned to Jody (professional biscuit maker!) and said something to the effect of… “OMG, that’s MY recipe!” Having a reputation for being THE non-baker amongst my cheffy friends, not only did this increase my giddyness level, I just HAD to snicker a little… what better poster child for the product and how easy it is to create with it than with little old ME throw’n together creative (and winning) biscuit concoctions??
In addition to being totally surprised by this accolade, I met the greatest folks in Newton… Midstate Mills is now welcoming its 4th generation into this family business… and from the founder’s granddaughter Cindy Gabriel
to her siblings 
to other folks like John Craig, who produces the International Biscuit Festival in Nashville, TN, the people were just the “butter on the biscuit!” I also had a fun chat with Tim and Jan
about their Southern Fresh Show on the RFD-TV Network… a culinary and gardening show filmed entirely here in North Carolina! Their show airs on Mondays at 4:30EST, so tune in…
Biscuit makers are a friendly lot and hearing the stories shared at MM’s 2nd Annual Biscuit Day by well-seasoned ladies and gents there was very humbling and I felt like I should relinquish the win to those more experienced than me-self… their Biscuit Tales need to be preserved as does the art of biscuit making!
As the festival concluded we enjoyed lunch across the street at Callahan’s Cafe where I satisfied my cheeseburger craving and Jody (and I) enjoyed the house special “Chicken Pie.” 
We then strolled a block away where a few of us were treated to a tour of the lab, testing kitchen and mill by yet another sibling… where I was outfitted with my “Tour de Couture” loverly paper shoes (since this flip-flop wear’n gal didn’t have any “closed toe touring shoes” in her bag)! 
As our day ended and we headed back eastward and home, our journey couldn’t simply end there… and somewhere ‘tween Greensboro and Liberty, sumthin’ happened to Jody’s truck… smoke was fly’n out the tail end like an oven full of burnt biscuits…so as we’re so good at doing, swerved OFF the highway onto a side road, jumped out of the truck and scurried up the hill (till we heard a fierce barking dog). Possible Exploding Truck Fire?… or dog bite in the rumpus… tough decision! We thought for sure the truck was on fire… and at this writing I’m not sure what it ’twas… but we met the kindest locals on the side of that road in the THREE HOURS we spent there… SO typical of fellow North Carolinians… and this story just wouldn’t be complete without thanking these strangers…
First, Highway Patrol Officer Pike, whose family owns the farm up the road where the annual Liberty Antique Sales are held… 
and who hung with us (and our diesel splattering there to the left) until he had to tear off and chase a drunk driver somebody was tailing down that road… and who also managed to move the truck out of the middle of the road (since after we jumped out and made our get-away, it wouldn’t crank again)…. then, this fellow in the bright green shirt who works for the Town of Liberty, (name unknown) whose daughter came by right after our “incident” happened and sent him to help us… 
and some time (a lotta time) later… Mr. Tow Truck Driver there with me… a most welcomed sight, second only to Jody’s hubby Mike arriving from an hour and a half away in Erwin to take us Biscuit Queens homeward bound! 
And never one far away from cookbooks… Jody managed to snap a shot of me…during our ‘detour’ home… “ditchside,” reviewing cookbooks for the “Carolina Cooking” features section for the beautimous Our State Magazine 
where I do food styling and recipe development… with hundreds of books to review to make just the right selections this gal NEVER leaves home with out a sack o’ cookbooks! ‘Cause I was a Girl Scout…always prepared!!
Reflections… Winning this contest is such an honor I will forever cherish and is a ‘culinary feather in my cap’ I feel so blessed to have… but with such a wondermous product as Midstate Mill’s Biscuit Mix (just one of their many great goodies), anybody, and I mean ANYbody can make biscuits… 
fast as you can open a can and bang it on the counter before your oven is pre-heated! Go get yourself some today and see what fun biscuits you can stir up… and while you’re at it, find a kiddo and let them help!
This product is PERFECT for getting little ones involved in the kitchen… and it’s high time we all do that…
teach a child to cook and show them what REAL food is all about!
Now, go make some biscuits y’all Printable recipe right here…
…”butter” late than never!
| April 4, 2011 | Posted by Wendy Perry under Mindless Mutterings from the Teacher's Lounge, Substitute Teachers, Teacher's Pets |
It’s been a crazeee bizzeeee week for this old gal as I’ve embarked on yet another new adventure (more about that soon) so this post is draggin’ butter a few days. I’m really excited about it though, because it features my blog’s very first guest post!
A few days ago was “National Peanut Butter & Jelly Day” (although I’m not sure who proclaims some of the ‘national days’ I’ll be blogging about). Teresa Williford, my baker bud and friend from down the road in Elm City quickly jumped at my invite to create something reallll good to celebrate the day. She recently created another fun recipe featuring Lizard Lick Towing Company’s (and TV Show) new BBQ Sauce, but since we’ll be publishing that soon in a magazine along with a few I stirred up myself, we’ll save that surprise… but what she came up with for that was simply unbelievable! Stay tuned for that…
So back to PB&J Day…. Teresa sent me several yummy recipes and it was hard deciding on which one(s) to share… so I narrowed down to my two favs. I surely hope y’all will try one or both of these and also, please give Teresa some feedback below in the comments section… and if you like the looks of either (or both), be sure to click that little Facebook button to share on your FB page. If you are in this neck of the woods and need an outside-the-box OR traditional baked goods, contact Teresa at twilliford7@nc.rr.com!
THANK YOU Teresa! I’m sure everbody else will join me in welcoming you and will be looking forward to more wondermous recipes from you too…
PB&J Fudge
1 lb of confectioners’ sugar
1/2 tsp salt
1/4 cup milk
1 tsp vanilla extract
3/4 cup peanut butter
1/4 cup jelly or jam
3/4 stick of butter, cubed
Sift the confectioners’ sugar and salt together in a microwavable bowl. Add milk, vanilla, peanut butter and jelly and butter cubes. Blend until mixed together. Microwave on high for 1 minute, stir. *Microwave an additional minute and stir until smooth. Pour into wax paper lined 8 inch square dish. Refrigerate until cool and solid. Best if it sits overnight.
* Watch carefully and adjust time based on wattage of your microwave.
** If you want to make it chocolate, sift 1/2 cup of cocoa in with the sugar and salt.
PB&J Pop tarts
For pastry:
1 Box of Puff Pastry
1 egg, lightly beaten
6 TBS jam (I used grape jam)
6 TBS peanut butter
Vanilla Glaze:
1 cup confectioners’ sugar
1/4 tsp vanilla extract
2 TBS milk or water
Rainbow sprinkles (optional)
Preheat oven to 350 degrees F.
Take pastry out of freezer and let it sit on counter for about 30 minutes or until pliable. Roll both sheets out on lightly floured counter, enough to get about 6 card size rectangles. Brush one sheet with the beaten egg. Score the egg washed sheet into 6 rectangles. Spoon 1 TBS of peanut butter and 1 TBS of jam in each rectangle. Put the other sheet over the egg washed one and press down to make the 6 rectangles. Using a sharp knife or pizza cutter, cut out the rectangles and press around edges to seal. Place the rectangles, spaced, on a baking sheet. Put in freezer for 10 minutes.
Take out of freezer and bake for 35 to 40 minutes, or until the tops of the pastries are golden brown. Let
cool on the baking sheet for 10 minutes and remove to a wire rack to cool for about 30 minutes.
When the pastries are cooled for 30 minutes, in a small bowl, whisk together the confectioners’ sugar, vanilla, and enough of the milk or water to make a smooth, pourable glaze. Pour or brush the tops with the glaze, then sprinkle with the rainbow sprinkles. Let them stand for 15 minutes so the glaze will set.
Store in an airtight container at room temperature for 2 days.
…and for you more advanced bakers out there ~
Note from Teresa… This Pâte Brisée recipe is from The Professional Pastry Chef. I bake by weight not measure, and have included both. Pâte Brisée is French for “short dough.” This means it has a high fat to flour ratio making it nice and crumbly, flakey and rich! It is said that if you only learn and make one pastry, this should be ‘it.’
Pâte Brisée
1 3/4 cups (245 grams) unbleached all purpose flour
1 TBS sugar
1/2 tsp kosher salt
1 cup (2 sticks/228 grams) cold unsalted butter, cubed
2 egg yolks
3 TBS cold milk
Using a stand mixer fitted with the paddle attachment, mix together the flour, sugar and salt for 15 seconds. Scatter the butter over the top and mix on low speed for 1 to 1 1/2 minutes, or just until the flour is no longer bright white and holds together when you clump it and the lumps of butter are visible throughout.
In a small bowl, whisk together the egg yolks and milk until blended. Add to the flour mixture all at once. Mix on low speed for about 20 seconds, or until the dough just barely comes together. It will look really shaggy and more like a mess than a dough.
Dump the dough out onto an unfloured work surface and gather it together into a tight mound. Do not knead! Using your palm and starting on one side of the mound, smear the dough bit by bit, starting at the top of the mound and then sliding your palm down the side and along the work surface, until most of the butter chunks are smeared into the dough and the dough comes together. Do this once or twice on each part of the dough until the mound comes together and you have a cohesive dough with streaks of butter.
Gather up the dough; wrap tightly in plastic wrap and press down to flatten into a disk about 1 inch thick. Refrigerate for at least 4 hours. Dough will keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.
Before using, take out of refrigerator and let rest on counter for 10 minutes. Proceed to roll.
Appropriate side dish for any of the above…
got MILK?
Are your bloomers exposed tonight?
| March 29, 2011 | Posted by Wendy Perry under Horticulture & Agriculture, Mindless Mutterings from the Teacher's Lounge |
- Tub ‘o Chive
Gotcha!
I’m not much on that yard work stuff… but on occasion, it’s simply necessary. I’ve been at it for weeks, in snippets (to make it more digestible)… in order to make sure I’m as de-snakified as can be. Because for those who know me, know that I DO NOT DO SNAKES. Period. No such thing as ‘good snakes’ for this girl. I actually have thought that I probably need to check myself into some sort of snake phobia program, except I’m sure that would, at some point, involve the handling of snake(s)… therefore, I’m not inclined to voluntarily enroll.
As I was out and about today in my back yard, I smiled as I saw how well my chives are flourishing. Not being much on gardening either, (aka ‘yard work’), the one thing I’ve always managed to cultivate successfully are chive… or is it chives? My smile quickly turned to concern as I remembered that… tonight it is supposed to dip into the 20′s! Just days ago I was sweating in shorts, tank top and flip flops, and here I sit writing this bloomer blurb by a burning fireplace! When I saw all those cute little chive blossoms… little teardrops …about to ‘splode, I stopped yard work’n (doesn’t take much to divert my attention from THAT!). I immediately went into ‘mama chive mode’ to do what is needed to protect my bloomers! Because, you see, we must.
One of my favorite early spring treats are my blooms… thus the importance of bloomer protection! Did you even know you can EAT those fluffy little lavender flowers? Some folks do not know this, and so this, my friends, is for you! (I have had folks look at me like I’m some sort of weirdo when plucking these and snacking while strolling around the yard.) There are quite a few edible flowers, (note: make sure they have not been treated with chemicals and pesticides… or peed on by passing critters)… and my very favs are chive flowers. I grow mine in fence hanger boxes and in the Hungarian Baby Bathtub (see picture) so they stay up off the ground and ‘pee free.’ They are really pretty on salads, and a nice surprise for folks not used to eating floral matter. I, however, don’t always make it back into the house with them… I snack tub side.
The ‘by product’ of these bloomers are the chive fronds… is that what they are called? I don’t know, and because I know you really don’t care, I’m too tired from all that YARD WORK today to go research proper ‘chivese’ so for now, they’re fronds!
OK… I got a bit diverted there. Back to bloomer protection! Short of hauling that big ass Hungarian Baby Bath Tub in the house (and not even possible at this point due to the Ben Gay slathered ‘every muscle aches in my body’ condition), I am putting faith in those annoying
plastic grocery store bags… and have bagged my bloomers! I surely hope that works… ’cause I’m looking forward to the Chive Blossom Jive real soon… maybe by the time they bloom, my old sore muscles will be healed and jive’n will actually be possible… stay tuned!
Oh, P.S. Do YOU eat chive bloomers? (I’m just trying my best to get y’all to put something in that comment box down there!)….
And please click the ‘like’ button (if you do) and share on your FB pages and invite your friends to come here too. THANKXXX
…not your usual St. Patrick’s Day celebration!
| March 16, 2011 | Posted by Wendy Perry under Mindless Mutterings from the Teacher's Lounge, things for spoon'n |
Okie Dokie… so my blog is getting a sloowwww start! Life has a way of keeping us bizzzzy, which is one reason I even contemplated doing a blog for a couple of years (!) before heading into blog fog. So don’t worry about my posts becoming invasive and ‘too much’ because I don’t think THAT is gonna be an issue…
This week, St. Patty’s Day to be exact, is a special day for me. Nope, I’m not Irish, but it is a day of celebration for me because…
March 17th is my Personal Day of Freedom Celebration!
This March 17th, I’m dance’n a jig as I look back on being a ‘former’ smoker… my QUIT DATE was March 17th, 2005!
WoW…6 y.e.a.r.s it’s been!
My precious little nephew Wyatt came into my world the previous September, and as much as I wanted to quit before he arrived, I just couldn’t (or more like “didn’t”). But as he grew, I didn’t want his little senses to be subjected to something even I found disgusting! I didn’t want him to SEE me smoking… I didn’t want him to SMELL the nasty stinch on my clothes… so I did it! Just six months after God blessed our family with him, I QUIT! And haven’t had or wanted so much as a puff since that day… So St. Patty’s Day will always be ‘my day,’ the day I started smelling better… breathing better… living better… and tasting foods ‘more better!’
Speaking of tasting… I found this recipe, or some form of it, years ago visiting the home of a personal chef colleague in Dallas, TX. While hanging out in Donna’s kitchen and browsing through her cookbooks, I came upon this soup in a book I made note of as “Sensibly Thin.” So that’s the best I have to offer in terms of giving credit where credit is due… but the picture is my own. It was taken before I started learning ‘more better’ food photography tips… so ‘scuse the poor quality!
This week, grocery stores have the usually expensive Corned Beef Roasts on sale, so it’s a great time to pick one (or a few) up and crock pot tomorrow while at work for a tradtional Corned Beef and Cabbage supper tomorrow night.
Then, in a few days, stir up a pot of this really DEE-lish soup with the leftovers! (And y’all know I’m a ‘throw cooker’ so throw leftever cabbage into this soup too…just yet one more layer of flavor.) It’s incredibly easy and fast to make and probably not a soup you’ve made before… Sooooo 
… celebrate something… if nothing but simply being alive with a roof over your head that a big fat wave didn’t just swoosh over, taking away everything you treasure and need to live each day, including loved ones.
With the events this past week in Japan, this Irish Blessing seems to be the appropriate one… so let us all stop to count our blessings today, and every day!
Blessings to your and yours…
Bless This House |
Bless this house, o Lord, we pray.
|
Speaking of GROCERY stores… gotta run now… our *new* Piggly Wiggly store opened in town today (wheeee doggies!)… headed there right now! 
Stay tuned… may be a blog post over there somewhere…. hope y’all enjoy this soup, just perfect for chilly winter’s eve on the doorstep of SPRING!!
Cream of Reuben Soup
Serving Size: 8
1 small onion — chopped
2 cloves garlic — minced
1 large carrot — shredded
3 T. cornstarch
6 c. chicken broth
1 c. skim milk (I use 1/2 and 1/2)
10 oz. corned beef brisket — chopped
…from some you cooked or deli sliced
(more is a ‘good thang’)
8 oz. sauerkraut* — drained and rinsed
(I just ‘throw in’ an entire can)
1/2 t. thyme (I throw in a bit more)
1/4 t. white pepper
1/4 t. tarragon
1 t. Old Bay Seasoning
1/3 c. water (only if needed for consistency)
8 oz. shredded Swiss cheese
Rye or Pumpernickel Bread (for croutons)
…broken into pieces and toasted**
Cook onion, garlic and carrot in microwave-safe bowl on HI for 2 mins. Drain.
Blend in cornstarch. Add broth and milk. Cook on stove over med. heat until thickens.
Add remaining ingredients and cook until cheese melts.
Serve with rye bread or croutons.
* I prefer the canned Bavarian Style kraut.
** I love breads, but living alone, I never eat an entire loaf. So when I buy a loaf of rye or pumpernickel, I put some in freezer to have on hand for a change of pace sandwich or for croutons for soups like this. If wrapped well, bread will last a longggg time in your freezer. These breads also can be used in recipes that call for bread crumbs… think outside the usual box and use a different kind of bread to give your recipe needing bread crumbs a new and different layer of flavor!
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